Tag: Recipe

Thanksgiving Carrot Apple Pecan “Pie” (gluten and grain free)

Thanksgiving Carrot Apple Pecan “Pie” (gluten and grain free)

This is a wonderful blend of nostalgic fall flavors mixed into one nutty, sweet slice. Everything easy, leftover, and extra, not already used in a recipe or set aside for something to be cooked later, thrown into one pan of magic. We made this for Thanksgiving breakfast. It can be dessert. It pairs wonderfully with a cup of coffee, although the kids preferred milk.

There is no crust. There is no fuss. Simply mix it all together, pour it in a pan, and bake!

Ingredients:

  • 2 cups pecans, chopped
  • 3/4 cup brown sugar/swerve
  • 2-3 carrots shredded
  • 1-2 large apple, shredded
  • 1 tbsp instant coffee
  • 1 tbsp cinnamon
  • 1 tsp pumpkin spice
  • 3 tbsp oil, plus more for greasing
  • 2 eggs
  • 1 tbsp molasses, 1 tbsp honey (optional)
  • 1/8 cup coconut or almond flour (to thicken)
  • 1 tbsp flaxseed

Directions:

  1. Preheat oven to 375.
  2. Shred apple and carrot with a food processor or cheese grater.
  3. In a large bowl mix carrot, apple, pecans, sweeteners, flour, flaxseed, spices, and coffee. Taste (make sure you like it!) Adjust to taste.
  4. Add oil and eggs. Mix well.
  5. Spread into greased pan or baking tin. Bake 40-45 minutes or until visibly set.
  6. Allow to cool and serve.
Crockpot Sausage and Cheese Pizza Stuff

Crockpot Sausage and Cheese Pizza Stuff

I love pizza. But you know, gluten and carbs and stuff. Fathead pizza is a great substitute and it’s not like it’s super time consuming, but sometimes I want the comfort food with minimal work.

Queue the Crockpot! What a wonderful invention.

Ingredients:

  • 1 onion
  • 2 orange bell peppers
  • 1 poblano pepper
  • 2 cans diced tomatoes
  • 1 can tomato paste
  • Garlic
  • Basil
  • Oregano
  • 3 chopped yellow squash
  • 1 pound Italian sausage
  • Mozzarella
  • Parsley
  • Red pepper flakes

Directions:

  1. Cook sausage and set aside. Chop and dice all the vegetables and combine onion, peppers, tomatoes and tomato paste, and squash in crockpot. Cook on high for about 2 hours.
  2. Add garlic, oregano, basil and parsley. Stir in cooked sausage. Sprinkle with mozzarella and stir in. Top with more mozzarella. Crack the lid to vent steam and cook 1-2 more hours.
  3. Serve with red pepper flakes and parmesan.

“Prehistoric” Grain Free Peanut Butter Cookies (4 ingredients!)

“Prehistoric” Grain Free Peanut Butter Cookies (4 ingredients!)

Karissa is going through a huge dinosaur obsession, and if you ask me that calls for a fun cookie recipe! When I think of dinosaur times, I think mud, rock, brown and earthy and dark. It logically follows that peanut butter and chocolate would fit into this mindset, right? RIGHT?!

Anyway, onto the cookies. They’re great, and only 4 ingredients!

Ingredients:

  • 1/2 Cup chocolate chips
  • 1/2 cup erythritol
  • 1 cup peanut butter
  • 1 egg

Directions:

  1. Preheat oven to 350.
  2. In a mixing bowl, combine ingredients until smooth.
  3. Place parchment paper on baking sheet. Roll batter with your hands into balls about 1 inch wide.
  4. Place balls on parchment paper and mash flat with a fork. Bake for 20-30 minutes until desired consistency.
  5. Allow to cool and enjoy!
Quick and Easy Whipped Cream

Quick and Easy Whipped Cream

Sometimes you need a quick and easy whipped cream recipe–whether it’s for a quick fatty snack, perfect pumpkin pie, or to top off a delicious keto frappuccino.

So here it is! This recipe is 4 ingredients and whips together in a magic bullet or similar blender so fast it’s unbelievable.

Ingredients:

  • 1/2 cup heavy whipping cream
  • A sprinkle of cream of tartar
  • 1/4 tsp vanilla
  • 15-20 drops of stevia

Directions:

  1. Combine ingredients in magic bullet or other blender and blend. With the bullet it takes about a minute (this can vary). Watch it, though. It will thicken to a nice, creamy consistency–you can sometimes hear it change when whipping, but you don’t want to blend it for so long that it separates.
  2. Enjoy your whipped cream!

An incredibly delicious variation of this, worthy of dessert status on its own, is to put a scoop or two of peanut butter in this before whipping.

Chocolate Almond Bites (grain free, gluten free, keto)

Chocolate Almond Bites (grain free, gluten free, keto)

Hey, folks! I’ve been keeping healthy gummies and chocolates in stock for when the kids need a quick snack, but yesterday we ran out of our homemade peanut butter cups (recipe coming soon). I’ve been having a lot of fun experimenting with making a solid milk chocolate, so this was a lot of fun!

Chocolate Almond Bites (grain free, keto)

Course Dessert, Snack
Prep Time 5 minutes
Author Kristy

Ingredients

  • 2-4 Tbsp Cocoa powder
  • 1 Cup Salted butter 1 stick
  • 1/4 Cup Coconut oil
  • 1/4 Cup Erythritol
  • 1/4 Tsp Vanilla extract
  • 1/4 Tsp Cinnamon For extra flavor
  • 1 Tsp Moringa greens powder or collagen powder Optional, I just like packing it in for the kids
  • 1/4 Cup Raw Almonds Whole or crushed
  • 1/4 Cup Heavy whipping cream

Instructions

  1. With a mortar and pestle or rolling pin, crush the almonds into a coarse consistency.

  2. In a microwave safe bowl combine butter and coconut oil. Microwave for 15-30 seconds. If butter and oil are soft already you can skip this. We don't want melted, only softened, so watch it closely.

  3. Mash the two together with a fork. 

  4. Add cream and vanilla and mix.

  5. Add cocoa powder, greens powder, and erythritol. Stir the dry ingredientd in well. You should have a pretty, milk chocolate with a mousse-like consistency.

  6. For setting the chocolate, either line a container with parchment paper or use plastic or silicone, something that you can pop the chocolate out of easily. Mix the almonds into your chocolate or spread them on top afterwards.

  7. Using a spatula or spoon, spread the mixture evenly in your container or mold. Place in the fridge to set for 4-6 hours.

  8. Remove from refrigerator. Pull parchment paper out and, with a sharp knife, slice into squares.

  9. Store in refeigerator for up to a week.

Sweet Butter Coffee (bulletproof style ketogenic coffee)

Sweet Butter Coffee (bulletproof style ketogenic coffee)

Clearly I’m fond of beverage recipes. Lately I’ve been drinking a cup of this coffee in the morningsĀ  (and making the kids a decaf coffee or decaf chai version), and it’s plenty of fat to hold me over until lunch. As a tandem nursing mom, that isn’t easy to do! I lost nearly ten pounds this week–granted, we’ve been hiking everyday and I’ve got a lot to lose, but it’s very exciting.

Sweet Butter Coffee (bulletproof style ketogenic coffee)

A delicious modified version of bulletproof coffee.

Servings 1
Author Kristy

Ingredients

  • 1 Cup Coffee My family uses Elite instant coffee
  • 1 Tbsp Butter We use Kerrygold
  • 1 Tbsp MCT or coconut oil
  • 3 Drops Liquid stevia
  • 2 Tbsp Heavy whipping cream
  • 1 Tbsp Collagen hydrosolate powder Optional--I don't use this in the mornings, but put it in the kid's drinks. We use Great Lakes brand.
  • Dash Himalayan salt

Instructions

  1. Brew coffee.

  2. In a blender (or a milk frother or whatever, I use a magic bullet) combine everything. Let butter and oil melt.

  3. Blend until frothy, about 5 seconds. If you are using a bullet like me, be careful! Pressure can build up quickly.

  4. Pour into a mug and enjoy.

Coconut Milk Whipped Cream (dairy free)

Coconut Milk Whipped Cream (dairy free)

I (usually) avoid dairy because of my thyroid and general digestive issues with it. As such, I’ve finally concocted a substitute for whipped cream made with coconut milk/cream!

Coconut Milk Whipped Cream (dairy free)

A dairy free whipped cream alternative

Prep Time 5 minutes
Total Time 5 minutes
Servings 1
Author Kristy

Ingredients

  • 1 Can Coconut cream Coconut milk will work, make sure that it's a brand that has solids on top or has been refrigerated to produce this effect
  • 1/4 Tsp Vanilla
  • Stevia drops Or another liquid sweetener to taste
  • 1 Pinch Tapioca starch

Instructions

  1. Open coconut milk. Scoop solids into a bowl (or bullet cup). A little bit of the coconut water is fine, but be careful not to add too much or it won't emulsify properly and will separate.

  2. Add sweetener, vanilla and tapioca starch. Blend or whip. This should form a nice, thick consistency.

  3. Taste and enjoy.

Nutty Butter Pecan Coffee Latte

Nutty Butter Pecan Coffee Latte

Excuse the dirty countertop.

I just noticed that this nomdescript picture looks strikingly similar to my picture of keto cocoa, but they are different, I promise. I love the flavors of fall, and even though the seasons haven’t noticeably changed much here in southern California, my mind has still switched over to the autumn mentality. What better way to kick off the beginning of fall than butter pecan flavored coffee?

My husband is a creature of habit, but when he tasted this instead of falling back on his regular cup of coffee, he said, “Oh wow I want that.” That’s a win in my book.

Butter Pecan Coffee

Delicious, aromatic blend of butter, pecans, and cinnamon added to your regular ol' cup of Joe. 

Ingredients

Pecan Cream

  • 1/2 Cup Pecans Soaked overnight and drained
  • 1/4 Cup Almond milk

Coffee

  • 1-2 Tbsp Pecan cream Store remaining in fridge
  • 2-4 Drops Liquid stevia Or other sweetener to taste
  • 1 Tbsp Unsalted butter
  • 1 Tbsp Salted butter
  • 1 Mug Coffee Leave room for frothy deliciousness. Use whatever coffee you like--I use Elite instant coffee.
  • 1 Tsp Cinnamon
  • 1/4 Tsp Nutmeg
  • 1/4 Tsp Allspice

Instructions

  1. Soak pecans overnight. Drain water.

  2. Combine soaked pecans and almond milk. Blend until mixture is a smooth consistency. 

  3. Pour your cup of coffee.

  4. Add butters, cinnamon, nutmeg, allspice, sweetener, 1-2 tbsp of pecan cream mixture to blender (I use a magic bullet.)

  5. Pour coffee over mixture. Allow butter to melt for a moment before blending. If you use a bullet like I do you need to be quick, and take the lid off fast! Don't let the pressure build up inside from the heat.

  6. Pour into mug. Should be bold, frothy, and delectable. 

This would be amazing with maple syrup added to it! You can use traditional or lakanto maple flavored syrup.

Low Carb Avocado Chocolate Pudding

Low Carb Avocado Chocolate Pudding

This delicious recipe is a real food, keto-friendly substitute to the chemical filled boxed chocolate pudding that you can buy at the store.

Low Carb Avocado Chocolate Pudding

Course Breakfast, Dessert, Snack
Cuisine chocolate
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings 2
Author Kristy

Ingredients

  • 3 Avocados
  • 1/2 Cup Almond milk Or other milk
  • 1/4 Cup Heavy whipping cream
  • Dash Of Salt
  • 1/4 Tsp Vanilla
  • 2 Tbsp Cocoa powder
  • 2 Tbsp Stevia Or other sweetener to taste

Instructions

  1. Cut, pit, and scoop avocados. 

  2. Combine everything in a blender and blend until smooth.

  3. Taste test. Once you have a combination that you like, you're done!

Keto Hot Cocoa (dairy, grain, gluten, egg, soy free)

Keto Hot Cocoa (dairy, grain, gluten, egg, soy free)

We are getting ready to go on our anniversary camping trip soon, and camping and cocoa seem to go hand in hand. With all the allergy and intolerance problems that my family has, the quest for good hot chocolate has been a long, drawn out one. After much trial and error, however, I have finally found a winner! This recipe–originally invented for my husband, toddler and I–is both delicious and low carb as is. Of course, you can always experiment with ingredients until you find something that works for you.

Keto Hot Cocoa (dairy, grain, gluten, egg, soy free)

Course Dessert, Drinks
Cuisine chocolate
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 4
Author Kristy

Ingredients

  • 4 Cups Almond milk Or milk of choice
  • 2 Tbsp Cocoa powder
  • 1/2 Tsp Vanilla
  • Dash Of Salt
  • 10-15 Drops Liquid stevia

Instructions

  1. Combine almond milk, cocoa powder, sweetener and salt in a small pot over medium heat. 

  2. Slowly whisk as mixture heats up. Whisk periodically until combined. Stir in vanilla.

  3. Remove from heat, poir into mugs and enjoy. 

Modification ideas:
1 tsp peppermint extract
1 tbsp gelatin
1 tbsp coconut oil
1 tbsp butter
Marshmallows
1 tsp cinnamon
Whipped cream

Admittedly I’ve never really measured all the ingredients for this–I just eyeball it until it looks right. We pour this into giant mugs and a Pura Kiki sippy cup for my daughter, so the servings vary. Any of the above modifications could be added for an additional kick. This is a great way to sneak in some extra fat with the addition of oil, cream or butter. Heck, I’ve even used this to give my daughter medicine. It’s just such a fun winter treat and it feels great to have a guilt-free version that I’m eager to whip up for family and friends. I hope that you love it as much as we do!